Mutton Rogan Josh Recipe – Kashmiri Spice & Coconut Flavors

Last Updated on 2 months by Neha Deshmukh

Mutton Rogan Josh Recipe – Kashmiri Spice & Coconut Flavors

Introduction

Oh, Rogan Josh. Just the name conjures up images of the stunning Kashmiri landscape, doesn’t it? This isn’t just a mutton curry; it’s a hug in a bowl, a celebration of aromatic spices, and a dish that’s been passed down through generations. I first attempted this recipe years ago, intimidated by the spice list, but the result was so worth it. It quickly became a family favorite, and I’m thrilled to share my version with you. Get ready for a flavor explosion!

Why You’ll Love This Recipe

This Mutton Rogan Josh isn’t your average curry. It’s a beautiful blend of Kashmiri flavors, with a unique touch of coconut and nuts that adds a richness you won’t find everywhere. It’s a little bit special, perfect for a weekend feast or when you want to impress. Plus, the pressure cooker method makes it surprisingly achievable even on a weeknight!

Ingredients

Here’s what you’ll need to create this Kashmiri masterpiece:

• 600 grams mutton (with bones)
• 2 tablespoon oil
• 1 cinnamon stick
• 2-3 cloves
• 2 cardamoms
• 5-6 black peppercorns
• 3 medium sliced onions
• To taste salt
• 1 tablespoon ginger-garlic paste
• 8 green chili paste
• 1 tablespoon dry roasted desiccated coconut
• 5-6 dry roasted cashews
• 3-4 pistachios
• 3-4 dry roasted chironji seeds
• 2 tablespoon fresh coriander leaves
• 2 tablespoon yogurt
• 3 tablespoon milk
• 1 tablespoon mint leaves
• 1 tablespoon coriander leaves
• 1 teaspoon garam masala powder
• 1 teaspoon roasted coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon black pepper powder
• 1 tablespoon cream (optional)

Ingredient Notes

Let’s talk ingredients! A few things will really elevate your Rogan Josh:

• Mutton: I prefer using mutton with bones for maximum flavor. Shoulder or leg cuts work beautifully.
• Kashmiri Chilies: These are key for that vibrant red color and mild heat. If you can’t find them, you can substitute with a mix of paprika and a pinch of cayenne, but it won’t be quite the same.
• Spice Blend: Don’t skimp on the whole spices! Toasting them lightly before adding them to the oil really wakes up their aromas.
• Coconut & Nut Paste: This is what sets this Rogan Josh apart. The combination of coconut, cashews, pistachios, and chironji seeds creates a wonderfully creamy and flavorful base. Make sure they are dry roasted for the best flavour.
• Oil: Traditionally, mustard oil is used in Kashmiri cuisine. However, vegetable oil or ghee work perfectly well if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker over medium heat. Add the cinnamon stick, cloves, cardamoms, and peppercorns. Sauté for about a minute until fragrant.
2. Add the sliced onions and cook until they turn translucent. Stir in the ginger-garlic paste and sauté until you can really smell that lovely aroma – about another minute.
3. Now, add the mutton pieces and roast them until they’re nicely browned. Season with salt and green chili paste, and give everything a good mix.
4. Pour in 3 cups of water. Seal the pressure cooker and cook until the mutton is wonderfully tender – usually 4-5 whistles.
5. Once the cooker has cooled, open it and stir in the beaten yogurt. Let it cook for 2-3 minutes, stirring occasionally.
6. Time for the magic paste! Blend the roasted coconut, cashews, pistachios, chironji seeds, and coriander leaves with a little water to form a smooth paste.
7. Add this paste to the mutton mixture and cook until the oil starts to separate from the sides – this is a sign that the flavors are melding beautifully.
8. Adjust the consistency of the gravy by adding 1-2 cups of water, depending on how thick you like it. Simmer for a few minutes.
9. Stir in the milk, mint leaves, coriander leaves, garam masala powder, roasted coriander powder, cumin powder, and black pepper powder.
10. Taste and adjust the salt as needed. Simmer for another 2-3 minutes. If you’re feeling fancy, stir in the cream at the very end.
11. Turn off the heat and serve hot with naan or roti.

Expert Tips

• Browning the Mutton: Don’t overcrowd the cooker when browning the mutton. Do it in batches if necessary for a good sear.
• Low and Slow: Simmering the curry allows the flavors to develop and deepen. Don’t rush this step!
• Fresh Herbs: Fresh mint and coriander leaves make a huge difference. Don’t substitute with dried if you can help it.

Variations

• Vegan Adaptation: Swap the mutton for jackfruit or mushrooms for a delicious vegan Rogan Josh.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Reduce the amount of green chili paste for a milder curry, or add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: My aunt always makes this for Eid, but it’s equally wonderful for Diwali or any special occasion.

Serving Suggestions

Rogan Josh is traditionally served with naan or roti, perfect for soaking up all that delicious gravy. A side of steamed rice and a cooling raita (yogurt dip) also complement it beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have had time to meld! You can also freeze it for up to 2 months.

FAQs

• What cut of mutton is best for Rogan Josh? Shoulder or leg cuts are ideal, as they become incredibly tender during the long cooking process.
• Can I make Rogan Josh ahead of time? Absolutely! You can make it a day or two in advance. The flavors will develop even more.
• What is the role of Kashmiri chilies in this recipe? They provide a beautiful red color and a mild, fruity heat.
• How can I adjust the heat level of the Rogan Josh? Adjust the amount of green chili paste.
• What is the best way to serve Rogan Josh for a special occasion? Serve it with a variety of Indian breads, rice, raita, and a colorful salad for a truly festive meal.